I love the taste of brown sugar and when you add rum to the frosting, this is simply a perfect combination. Enjoy this cake anytime. If you don’t want to use rum (what? no rum?) you can substitute rum extract.
Mix flour, baking powder, baking soda and salt in a bowl and set aside. Prepare your 13 x 9 pan by greasing with shortening and then lightly flour.
Beat brown sugar and butter at medium speed with a mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Beat in vanilla. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan.
Bake at 350 degrees for 32 to 35 minutes or until a toothpick inserted into center comes out clean. Cool in pan for 10 to 15 minutes. Remove from pan to a wire rack for about an hour. If you want, return the cake to a 13 x 9 pan for easy storage or transportation.
Make the rum frosting. Beat 3 cups powdered sugar and 3/4 cup softened butter at medium speed with a mixer until light and fluffy. Beat in 2 tablespoons rum. Frost the cake and top with pecans.
2 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups packed dark brown sugar
1 cup butter softened
3 large eggs
3 teaspoons vanilla extract
3/4 cup buttermilk
1 cup coarsely chopped pecans